辣酱鲜笋焖花肉 ~ Braised Pork Belly with Bamboo Shoot

食谱取自 : 新新饮食@第97期

辣酱鲜笋焖花肉

材料：

600g 花肉（切块 ）
500g 鲜笋（ 煮熟，切厚片）
1大匙 蒜茸
10片 姜
1大匙 油

酱料：

5大匙 辣椒酱
1/2大匙 白米醋
1大匙 糖
1小匙 盐
300ml  水

做法 ：

1. 用油爆香蒜茸和姜，加入肉块炒香，加入鲜笋炒匀。

2. 加入酱料煮滚，转小火加盖焖35分钟至汁浓稠即可。

Recipe source :  YumYum Magazine @ No.97

Braised Pork Belly with Bamboo Shoot

Ingredients :

600g pork belly ( cut intro pieces )
500g fresh bamboo shoot ( boiled and cut into thick slices )
1tbsp chopped garlic
10 slices ginger
1tbsp oil

Sauce :

5tbsp chilli sauce
1/2tbsp white rice vinegar
1tbsp sugar
1tsp salt
300ml water

Method :

1. Heat up oil , sauté chopped garlic and ginger until aromatic . Add in pork belly and stir-fry until fragrant . Add in bamboo shoots and stir-fry until well mixed.

2. Add in sauce and bring to boil . Lower the heat , cover with lid and simmer for 35 minutes or until the sauce has thickened .